For the rice with peas

• 1 kg rice (2 lb)
• 250 g green peas (½ lb)
• Enough water to cook the rice with the peas until the rice is done

For the sofrito and meats

• ½ cup oil
• 500 g scallions, finely chopped (1 lb)
• 500 g chives or green onion tops, finely chopped (1 lb)
• 5 heads garlic, crushed
• 1 bell pepper, chopped
• 1 kg pork ribs, chopped (2 lb)
• 2 kg boneless pork, chopped (4 lb)
• 500 g pork belly or bacon slab, chopped (1 lb)
• 1 kg potatoes, sliced (2 lb)
• Salt, to taste

For the dough

• 1 kg corn flour (2 lb)
• Water, added gradually until you get a thick dough that is not too runny
• 10 level tablespoons ground cumin
• 10 level tablespoons achiote or annatto coloring
• Salt, to taste

For wrapping and cooking

• 20 bijao or topocho (plantain) leaves, softened over heat
• Kitchen twine or topocho strips for tying